Method

1. To begin cut six 100g rounds of haggis and put the remaining 120g to the side for later.
2. Peel the swede and cut into small chunks. Cook in boiling water until a knife passes through easily, drain, and allow to cool.
3. With the remaining haggis create 12 balls and dip each ball in the flour, followed by the egg, and finally the porridge oats. Repeat until all balls are coated and then place in the fridge.
4. In a pre-heated saucepan flambé the whisky to burn off any alcohol. Then add the veal jus, double cream, and the mustard and allow to simmer.
5. Meanwhile add the swede, a knob of butter and a splash of water to a food processor and blitz until smooth.
6. Pre-heat your oven to 180°C. Using a 3 inch metal ring, layer the haggis rounds topped with the mash. Put the haggis and mash rings into the oven and cook for around 15-20 minutes.%3